Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
General Hints
To remove gum from garments, freeze the garment and then peel off the
gum.
To remove ball-point ink stains, rub the area with a cotton bud soaked
in
eau-de-cologne.
To remove blood stains, wash the garment immediately in cold water, and
then
soak it in hydrogen peroxide solution.
To remove oil stains, rub the area with a piece of lime dipped in salt,
and
then wash with soap.
To prevent garments from discoloring, soak the garments for 10 minutes
in
salt water prior to washing. An alternative is to add a few drops of
vinegar
to the wash cycle.
Soak dirty garments in plenty of water overnight, prior to washing them
in
machine. Water will remove most of the stains.
Add a few drops of eau-de-cologne to the water in your steam iron to
give
clothes a fresh fragrance.
To remove hot candle wax on carpet, lay a newspaper or brown paper bag
on the
wax and run a medium hot iron over the paper. It will absorb the wax
from the
carpet.
Use bread or damp cotton wool to pick up the fragments of broken glass
safely.
To remove the smell of cigarette from lingering in the room, put half
teaspoon of baking powder in the ashtray, or keep a cup of vinegar in
the
room to absorb the odour.
Keep battries in the refrigerator for longer life, and put them in sun
for a
day to power boost their energy.
To thread a needle easily, coat the thread with a little wax, or spray
a bit
of hair spray.
To sharpen a machine needle, stitch through a piece of sandpaper.
Brush your incence sticks with a wet hand before lighting them to
ensure that
they burn till the end.
Polish eyeglasses with eau-de-cologne to make them shine.
Before polishing shoes, apply a little bit of lemon juice to remove
grease
and grime.
For a bright carpet, sprinkle a generous amount of cornstarch and wait
for an
hour before vaccuming.
To dustproof television screen, wipe it with a fabric softner. This
will
eliminate static cling, and dust will be repelled instead of adhering
to the
screen.
Polish brass items with few drops of mustard oil to make them shine.
Dull leather bags will get back its shine if rubbed with a slice of
lemon.
To keep woolens from getting wet in snow, spray them with Scotchguard.
Below are several household hints from Morton® Salt. I discovered
these
hints several months ago on their website, and since then, I’ve used
many of
them with great success. Who would have thought that you could get so
much
use and helpfulness out of ordinary table salt. * Tanya *
_____________________
Add a pinch of Morton® Salt to the coffee in the basket of your
coffeemaker.
This will improve the coffee’s flavor by helping to remove some of the
acid
taste.
Restore the bloom to a glass flower vase. Just mix 1/3 cup Morton®
Salt and 2
tablespoons vinegar to form a paste. Apply to inside of vase (for a
large
vase, double or triple the quantity of paste). Let stand 20 minutes,
scrub,
and discard paste. Rinse vase and dry.
To remove coffee stains from the inside of a glass coffee pot, add 4
teaspoons Morton® Salt, 1 cup crushed ice, and 1 tablespoon water.
Gently
swirl until clean, then rinse. Coffee pot should be at room temperature
before cleaning. Do not use if pot is cracked or chipped.
A fine wine is hard to appreciate when it stains your nicest shirt. So
use
Morton® Salt to help remove wine stains from cotton fabric.
Immediately pour
enough salt directly on the stain to soak up the liquid. Immerse the
fabric
for 1/2 hour in cold water. Launder as usual.
To make pantyhose more resistant to runs, we’ve got the perfect
solution.
First, wash new pantyhose and allow to drip dry. Then mix two cups of
Morton®
Salt with one gallon of water and immerse pantyhose. Soak for three
hours,
rinse in cool water, and drip dry.
Removing fish odor from your hands is simple with Morton® Salt. Just
rub your
hands with a lemon wedge dipped in salt, then rinse with water.
Here’s a sharp idea: remove rust from household tools by using Morton®
Salt
and 1 tablespoon lemon juice. Apply the paste to rusted area with a dry
cloth
and rub.
To help remove odors from garbage disposals, pour 1/2 cup of Morton®
Salt
directly into the garbage disposal. Then, by running the disposal
following
manufacturer’s directions, you’ll send those odors down the drain!
Kids and parents alike always have fun making Morton Klaymates, rainy
day
salt sculpture friends. In medium saucepan, mix 1 cup flour, 1/2 cup
Morton®
Salt, 2 teaspoons cream of tartar, 1 cup water, and a few drops of food
coloring (optional). Cook over medium heat, stirring constantly, until
mixture is very thick and lumpy as it cooks. Cool slightly, then knead
in 1
or 2 drops of vegetable oil. Store in a plastic bag. For more brilliant
shades, use paste food colors, available where cake decorating supplies
are
sold. NOTE: SALT SCULPTURE IS ART, NOT FOOD. IT IS NOT EDIBLE.
To alleviate the discomfort of a mild sore throat, gargle several times
daily
with a mixture of 1/4 teaspoon Morton® Salt and 1/2 cup warm water.*
It’s
like taking a liquid lozenge.
Clear the air with this homemade air freshener. Just cut an orange in
half,
remove pulp, and fill the peel with Morton® Salt. It will provide a
pleasant,
aromatic scent anywhere in your home.
Help cut odors off of your wooden cutting board, simply by pouring a
generous
amount of Morton® Salt directly on the board. Rub lightly with a damp
cloth.
Wash in warm, sudsy water.
Make your silk flowers think Spring. Place the silk flowers into a
large bag
and pour in one cup of Morton® Salt. Shake vigorously. Remove. And
voilà Your
flowers are clean.
Don’t fret over spilled eggs. Just pour Morton® Salt on top of the
spill to
cover the eggs. Then wipe the eggs up with a paper towel.
To patch small nail holes and fine cracks in plaster or wallboard, mix
2
tablespoons Morton® Salt, 2 tablespoons cornstarch, and about 4 to 5
teaspoons water to make a thick, pliable paste. Fill hole; let dry.
Sand if
necessary, then paint.
Don’t let bicycle rust slow you down. To clean the rust from bike
handlebars
and tire rims, make a paste using 6 tablespoons of Morton® Salt and 2
tablespoons lemon juice. Apply paste to rusted area with a dry cloth
and rub.
Rinse thoroughly and dry.
To quickly chill a bottle of wine or champagne, place the bottle in an
ice
bucket or other tall plastic container. Add a layer of ice on the
bottom and
sprinkle it with a few tablespoons of Morton® Salt. Continue to layer
salt
and ice until it reaches the neck of the bottle. Then add water to ice
level.
After 10-12 minutes, open and serve. Rinse ice bucket thoroughly after
use.
My quandry is this:
I don’t have any idea about the differences between PVC, HDPE & PET
plastic bottles, except that I know PVC is most oftentimes broken
down pretty badly by Essential Oils... don’t want that!
Hi Melissa,
I don’t do any of these things for sale, so have no “practical”
suggestions,
but do have this in my files, which does help explain some of the
differences
and uses of the different plastics. You will want to also avoid LDPE,
as
eo/fo’s soften it as well, ....... the most common advice I’ve seen, is
that
on plastics you should run tests, letting your product sit in the
container
for 2 months or so to see if there is any problem, as, especially with
fo’s,
there is a wide variance in chemical composition.
Mary Anne
Plastics..........
HDPE refers to High Density Polyethylene it is used for both
injection & extrusion blown bottles. It is usually supplied in FDA food
grade. It
provides a good moisture barrier, compatible with a wide range of
materials except solvents. It is naturally translucent & flexible
LDPE is Low Density Polyethylene, less chemically resistant & more
expensive than HDPE. It is used in squeeze bottles.
PP is Polypropylene. It is naturally translucent, provides good
clarity & moisture barrier. It is stable over a wide range of temps &
allows
for hot filling & sterilization procedures.
PVC is polyvinylchoride. It is clear, resistant to oil, low oxygen
transmission. Commonly used in cosmetic products.
PETG is Glycol modified Polyethylene Terephthalate. Gives a better
gloss & sparkle to transparent bottles. Used with products that do not
require high oxygen or moisture barriers.
PET is Polyethylene Terephthalate. Provides good barrier properties to
EOs & alcohols. Good impact resistance & tensile strength.
If you are needing instructions and supplies needed to make
soap, go to http://www.tlcsoaps.com/soapmaking.htm or go to
http://www.tlcsoaps.com/supplies.htm for supplies. Enjoy!!!
“Can’t Leave Alone Bars”
1 pkg (18 1/4 oz) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/4 cup butter, cubed
In a bowl, combine the dry cake mix, eggs and
oil. With floured hands, pres two thirds of the
mixsture into a greased 13x9x2 baking pan. Set
remaining cake mixture aside.
In a microwave safe bowl, combine the milk,
chocolate chips and butter. Microwave, uncovered, on
high for 45 seconds; stir. Microwave 45-60
seconds longer or until smooth. Pour over crust.
Drop teasponfuls of remaining cake mixture over
top. Bake at 350 for 20 to 25 minutes or until
lightly bronwed. Cool before cutting.
Yield: 3 dozen
Hawaiian Fruit Bars
3 c. rolled or quick oats
1 c. unsweetened coconut (optional)
1 c. oat flour
1/2 c. chopped nuts
1 c. orange juice
1 bananas, mashed
1 tsp. salt
20 oz. can unsweetened, crushed pineapple
2 c. chopped dates
Mix all ingredients together, except pineapple
and dates. Use more
orange juice to hold mixture together, if
necessary. Press half of
mixture firmly into a 9x12 inch glass baking
dish. Cook pineapple
and dates until thickened, then spread over oat
mixture. Top with
remaining oat mixture and bake at 350 degrees
Fahrenheit for 30
minutes. Blend regular rolled oats at high speed
in a blender to
make flour.
Pour-a-Pan Pizza Quick Cooking July/Aug 2001
1 cup all purpose flour
1 tsp. Salt
1/2 tsp. Garlic powder
1/8 tsp. Pepper
2/3 cup milk
2 eggs, beaten
1 pound bulk Italian sausage
1 pkg. (3-1/2 oz.) sliced pepperoni
2 Tbsp. Chopped onion
2 Tbsp. Chopped green pepper
1 cup pizza sauce
2 cups (8 oz.) shredded mozzarella cheese
In a bowl, the flour salt, garlic powder and
pepper; stir in milk and eggs. Pour into a greased
9-in.x 13-in.x2-in. baking pan. In a skillet, cook
sausage over medium heat until no longer pink;
drain. Sprinkle over the crust. Top with pepperoni,
onion and green pepper.
Bake, uncovered, @ 425º F. for 15 minutes or
until a toothpick inserted near the center comes
out clean. Spread with pizza sauce and sprinkle
with cheese. Bake 5 minutes longer or until
cheese is melted. Let stand for 5 minutes before
cutting. Yield: 6-8 servings.
Indian Pudding
3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger
Lightly grease crock. Preheat on high for 20
minutes. Meanwhile bring milk,
cornmeal and salt to a boil. Boil, stirring
constantly, for 5 minutes. Cover
and simmer an additional 10 minutes. In a large
bowl, combine remaining
ingredients. Gradually beat in hot cornmeal
mixture and whisk until smooth.
Pour into crock and cook on high for 2 to 3
hours or low for 6 to 8 hours.
Happy Cooking!
Jenny M., Moderator
~vegcrockpotcooks~
Slow Cooker Pumpkin Pie
Pudding
Recipe By :Fix-It and Forget-It Cookbook,
Dawn J. Ranch & Phyllis Pellman Good
Serving Size : 6 Preparation Time :0:00
Categories : Fix-It and Forget-It
Amount Measure Ingredient — Preparation
Method
———— ——————
Mix together all ingredients except whipped
cream. Pour into greased slow cooker. Cover and cook
on low for 6 to 7 hours or until temperature
reads 160ºF.
Serve in bowls topped with whipped cream.
S(ISBN):
“1-56148-317-6”
Copyright:
“2000”
- - - - - - -
- - - - - - - - - - - -
Per Serving (excluding unknown items): 242
Calories; 7g Fat (26.6% calories from fat); 6g Protein;
38g Carbohydrate; trace Dietary Fiber; 79mg
Cholesterol; 196mg Sodium. Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1
1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
this group, send an email to:
vegcrockpotcooks@yahoogroups.com
Easy Oatmeal Cake
1 1/4 c boiling water
1 c oatmeal
1 stick oleo
1 c sugar
1 c brown sugar
2 eggs
1 1/4 c flour
1 t soda
1/2 t cinnamon
Glaze:
1/4 t salt
1 stick oleo
1/4 c evaporated milk
3/4 c sugar
1 t vanilla
Cook oatmeal in boiling water and oleo and let
stand
for 20 minutes. Add sugar, brown sugar, eggs,
flour,
soda, and cinnamon. Mix well. Bake at 350 for
25-30
minutes.
Glaze: Bring to boil all ingredients. Spread on
warm
cake.
[My Stepfather, would only agree to visit if I promised him this or the Fruit Cocktail cake...granny]
Corn & Tomato Polenta
Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : Crockpot Diabetic
Soup Stew
Vegetable Vegetarian
Eat-Lf Mailing List Low Fat
Amount Measurement Ingredient Preparation Method
1 Quart Water
1 Teaspoon Dried Oregano leaf
1/4 Teaspoon Salt
1/2 Cup Corn * drained
1 Cup Yellow cornmeal
1/2 Teaspoon Hot Pepper Flakes crushed
1/2 Cup Tomato Sauce
Pepper to taste
In a heavy, 3-quart saucepan, bring water and
salt to a boil. Slowly pour
cornmeal into saucepan so that water does not
stop boiling, stirring to
keep smooth. Reduce heat and simmer 20 to 25
minutes, stirring often until
mixture is stiff. Meanwhile, in a small saucepan,
heat tomato sauce,
oregano, corn, hot pepper flakes and pepper. When
cornmeal is stiff, turn
half into a serving dish and top with half the
sauce. Layer remaining
cornmeal and sauce and let rest to 5 to 10
minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105; CAR:
23g; PRO: 3g; SOD: 208mg; FAT: 0g;
Source: Light & Easy Diabetics Cuisine by Betty
Marks
Brought to you and yours via Nancy O’Brion and
her Meal Master
FRUIT COCKTAIL DUMP CAKE from Tampa
Trib.
1 can (16 ounces) fruit cocktail
1 can (7.5 ounces) pineapple tidbits or crushed
1 cup coconut
1 cup chopped nuts
1 package (18.5 ounces) yellow cake mix
1-1/2 sticks butter
Water
Lightly sweetened whipped cream
Drain fruit cocktail and pineapple, saving juices
in measuring cup. Evenly
spread fruits, coconut and nuts on bottom of
9-by-13-inch cake pan. Cover
with dry cake mix.
Melt butter and evenly distribute over cake mix.
Add water to fruit juices
to make 3/4 cup.
Sprinkle juice over top. Bake 40 minutes at 350
degrees.
Serve warm with dollop of sweetened whipped
cream.
Sandy U.
Friday, August 03, 2001 / The Edmunton Journal
Roasted Vegetables With Polenta
Serves 4
2 small zucchini, sliced diagonally 2 cm
(3/4-inch) thick
1 red bell pepper, cored and cut into 3.75 cm
(11/2 inch) pieces
1 green bell pepper, cored and cut into 3.75 cm
(11/2 inch) pieces
1 large tomato, cored and cut into eighths
2 celery ribs, sliced diagonally 1.25 cm
(1/2-inch) thick
8 garlic cloves, peeled
Freshly ground pepper
45 mL (3 tablespoons) olive oil
2 medium onions, sliced 1.25 cm (1/2-inch) thick
Salt to taste
The Polenta:
1 L (4 cups) water
2 mL (1/2 teaspoon) salt
300 mL (11/4 cups) cornmeal
15 mL (1 tablespoon) butter, cut into bits
75 mL (1/3 cup) grated Parmesan cheese
Preheat oven to 220 C (425 F). Place zucchini,
peppers, tomato,
celery and garlic cloves in a large bowl.
Sprinkle on the thyme and
season with black pepper. Pour on 25 mL (2
tablespoons) of the oil
and toss to coat. Spread the vegetable mixture
onto a large baking
sheet so that it is in one layer. Set aside.
Pour the remaining 15 mL (1 tablespoon) of oil
into a pie plate or 23
to 25-cm (9 to 10-inch) shallow pan and spread
evenly.
Carefully place the sliced onions in the dish,
keeping them intact.
Rub the bottom of the onions in the oil to coat
them, then turn each
slice over. Place the vegetables and onions in
the oven and cook 25
to 30 minutes.
Remove after 15 minutes and turn the vegetables
and onions over with
tongs. They are done when tender and brown.
Season vegetables with
salt. Let cook while making the polenta because
the vegetables are
more flavourful served warm, not piping hot.
To make polenta, bring the water and salt to a
boil in a medium-size
saucepan. Reduce heat to medium and slowly
drizzle in the cornmeal,
whisking all the while. Continue to whisk until
the polenta is thick
and begins to tear away from the sides of the
pan, about 7 minutes.
Stir in butter and cheese. Serve some polenta on
each plate and top
with the roasted vegetables.
Source: Main-Course Vegetarian Pleasures by
Jeanne Lemlin
Bean and Cornbread Casserole
By Rival
Serves 6
1 medium onion — chopped
1 medium green bell pepper — chopped
2 cloves garlic — minced (or 1/4 teaspoon garlic
powder)
1 16 oz. can red kidney beans — undrained
1 16 oz. can pinto beans — undrained
1 16 oz. can diced tomatoes — undrained
1 8 oz. can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs — beaten
3 tablespoons vegetable oil
1 can (8 1/2 oz) cream-style corn
Lightly grease Crock-Pot. In a skillet over
medium heat, cook onion and
green bell pepper until tender. Transfer to
Crock-Pot. Stir in kidney beans
and pinto beans. Add diced tomatoes, tomato
sauce, seasonings, and hot
sauce. Cover and cook on High for 1 hour.
In a mixing bowl, combine cornmeal, flour, baking
powder, salt, and sugar.
Stir in milk, eggs, vegetable oil, and
cream-style corn. Spoon evenly over
bean mixture. Cover and cook on High for 1 1/2 to
2 more hours. Serve.
Happy Cooking!
Jenny M., Moderator
~vegcrockpotcooks~
MOCK TURKEY
Courtesy of Pat Stockett
Ingredients (6 servings)
2 c rolled oats
2 c hot water
2 green onions, minced fine
4 eggs
2 tbs cooking oil
2 c ground nut meats (walnut prefered)
1 c ground sunflower seeds
2 tb peanut butter
1 ts poultry seasoning
2 ts sea kelp
Instructions
Pour the hot water over the rolled oats. Add the
rest
of the ingredients. Oil a baking pan and shape
the
mixture in the form of turkey, using stalks of
celery
for the legs and shaping the mixture around them.
Use
small oblongs of the mixture for wings. Pat oil
over
the outside and bake in a moderate oven until
done in
the middle, probably 45 minutes. Loosen with a
spatula
and remove to a meat platter. Garnish and serve
hot.
Serves 4 to 6.
— Mimi
_____________________________________________________________
http://www.cyber-kitchen.com/, Mimi’s Cyber
Chile Relleno Casserole
2 cans Whole green chiles (two 7 oz. cans)
3 cup Sharp cheddar cheese, grated
4 Green onions, sliced
1-1/2 cup Cheddar cheese, grated
1-1/2 cup Monterey Jack cheese, grated
6 Eggs
4 cup Milk
3/4 cup Flour
1/4 tsp Salt
8 oz. Salsa (your favorite)
Preheat oven to 325. Split chiles lengthwise, and
spread in a single layer
in a
greased 9x13-inch baking dish. Combine the
cheddar cheese with the Monterey
Jack; toss to mix. Sprinkle half of the mixed
cheese and all the green onions
over the chiles. In a bowl, beat together the
eggs, milk, flour, and salt
until
smooth. Pour over chiles and cheese. Bake in a
325 oven for 50 minutes or
until
a knife inserted in center of dish comes out
clean. Meanwhile, mix the salsa
with the remaining 1-1/2 cups of cheese. Sprinkle
over casserole and return to
oven for 10 minutes. Let stand for 5 minutes
before serving. Makes about 6
servings.
— Mimi
_____________________________________________________________
http://www.cyber-kitchen.com/, Mimi’s Cyber
Kitchen, the WWW’s first food
portal
5 March 86
A long time ago, I read a quote from Edward Espee
Brown, who said “ A recipe does not belong to
anyone. It is only a guide, a skeletal framework.
You must fill in the flesh according to your
nature and desire. Your life, your love will bring
these words into full creation. This cannot be
taught. So please, cook, love, feel, create!”
This is one reason I am happy to share any of
“my” recipes with friends and family. Another
reason is that I have been known to lose recipes. It
is rewarding to know I can call my sister Susan
in Ligonier or write my friend Ann in Oregon and
get the recipe back.
Recipes connect us with the special people in our
lives, and our heritage. they show who we are
as an individual. I’ll be sharing recipes with
you, and I invite you to write me in care of the
paper, if you are looking for a certain recipe.
Speaking of special people, this brownie recipe
came from my friend Pam, who married last fall and
moved back to Ohio.
Pam’s Chocolate Covered Cherry Bars
1 pkg. chocolate cake mix
4 eggs
1 can cherry pie filling
powdered sugar
Beat cake mix and eggs until well blended. Fold
in pie filling. Spread in greased 15x10” pan,
and bake at 350F, for 25-30 minutes.Cool
completely. Sprinkle with powdered sugar and cut into
small bars.
Makes about 36 cookies, depending on how big your
cut them. Store covered.
I’ve been blessed with good cooks on my husband’s
side of the family as well as my own. This cake
is from my mother-in-law, Mary Capp Bowan. I
find that it keeps well, provided I can keep it
from my husband!
Old Tyme Spice Cake
2 c. brown sugar, packed
1/2 c. vegetable oil
3 eggs
2 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1 c. sour milk
1 tsp. baking soda
1 c. raisins
1/2 c. chopped walnuts
In a large bowl, mix sugar, oil, eggs and spices.
Add flour and soda alternately with milk. (You
can use buttermilk or add 1 T. vinegar to a c.
of milk to sour it.) Mix well. Fold in raisins
and nuts. Pour into greased Bundt or angel food
cake pan. Bake at 350F., 30 minutes or more until
tester inserted in center comes out clean.
Length of time depends on cake pan type and size.
Cool completely before slicing.
I am looking for a recipe for an apricot and nut
cookie, made in layers, with a whipped topping.
Also, does anyone remember the Grenadine Soufflé
recipe that appeared in McCall’s Magazine, about
1974?
Title: Crockpot apple cobbler
Keywords: desserts, fruit
4 medium Tart apples
1/2 cup Sugar
Grated rind and juice
of 1 lemon
1 dash Cinnamon
5 Tbsp Butter
3/4 cup Natural cereal with nuts and
fruits
Vegetable oil
Grease side of 3 1/2 quart crockpot lightly with
oil. Core, peel and
slice apples; place in crockpot. Add sugar, lemon
rind, lemon juice and
cinnamon.Combine butter and cereal. Add to pot;
mix thoroughly.
Cover. Cook on Low for 6 to 8 hours or High for 2
to 3 hours. Serve with
vanilla ice cream or whipped topping if desired.
Scalloped Pineapples
Recipe By :Fix-It and Forget-It Cookbook,
Dawn J. Ranch & Phyllis Pellman Good
Serving Size : 8 Preparation Time :0:00
Categories : Fix-It and Forget-It
Amount Measure Ingredient — Preparation
Method
———— ——————
Mix together all ingredients in slow cooker.
Cook on high for 2 hours. Reduce heat to low and
cook 1 more hour.
Delicious served as a side dish or as a dessert
served warm or cold. Eat hot or chilled with
vanilla ice cream or frozen yogurt.
S(ISBN):
“1-56148-317-6”
Copyright:
“2000”
- - - - - - -
- - - - - - - - - - - -
Per Serving (excluding unknown items): 470
Calories; 21g Fat (38.6% calories from fat); 5g
Protein; 69g Carbohydrate; 1g Dietary Fiber; 120mg
Cholesterol; 343mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4
Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Vegan Burger #2
Mix:
1 C fine fresh bread crumbs
3/4 C quick oats
2 Tbs gluten flour
1/2 tsp paprika
1/4 tsp thyme
1/4 tsp marjoram
1 tsp salt
Mix in well, with hands:
1/2 clove garlic, cut very fine
2 Tbs tomato sauce
1 C finely chopped onions
1 C grated potatoes
Add 3/4 C water (approx) or just enough to form
nice
patties. Don’t leave too stiff, but the more
water,
the less chewey the patty will be.
Brown in olive oil, or in oven.
Serve on buns with lettuce, onion, and tomato
slice.
— Mimi
_____________________________________________________________
http://www.cyber-kitchen.com/, Mimi’s Cyber
Kitchen, the WWW’s first food
portal
Black Bean and Rice Burger
1 (15-ounce) can black beans, rinsed and
drained
1 cup cooked rice
1 small onion, finely chopped (1/4 cup)
2 tablespoons salsa
1/4 cup sour cream (I would try yogurt)
1/4 cup salsa
4 hamburger buns, split
Lettuce leaves
Mash beans. Mix beans, rice, onion and 2
tablespoons
salsa. Spray
10-inch skillet with nonstick cooking spray;
heat
over
medium-high heat. Spoon bean mixture by 1/2
cupfuls
into skillet;
flatten to 1/2 inch. Cook 4 to 5 minutes on
each
side or until
light brown. Remove patties from skillet. Cover
and
keep warm
while cooking remaining patties. Mix sour cream
and
1/4 cup
salsa; spread on buns. Top with burgers and
lettuce.
Source
Re: TLOL Recipe Box ~ Issue 135
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